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Easy Gluten Free Focaccia Bread

Makes 1 focaccia

The FREEE White Bread Mix needs just water and oil, some salt and rosemary to make this amazing gluten free focaccia bread. For best results use a quality olive oil and good flaky salt.

Free from Gluten, Peanuts, Egg, Soya, Wheat, Dairy, Nuts
Vegetarian, Vegan, Without crystal sugar

Ingredients

Change Quantities:
  • 1 FREEE White Bread Mix
  • 430ml tepid water
  • 4 tbsp olive oil
  • 1 tsp coarse salt flakes
  • 2 tsp rosemary, optional
  • oil, for tin
  1. Rub some oil around the inside of a 23x32cm/9x13” Swiss roll tin or insert a baking liner.
  2. Put the bread mix and water into a large bowl and mix to a smooth and thick batter.
  3. Sprinkle two spoons of oil over the batter and gently turn the mix in the oil so that it slightly loosens from the side of the bowl.
  4. Spread the batter out in the prepared Swiss roll tin.
  5. Drizzle the last two spoons of oil over the top.
  6. Sprinkle the salt over the top and press the rosemary into the surface.
  7. Invert a large oven tray over the tin and leave in a warm place to rise for one hour.
  8. Pre-heat the oven.
  9. Remove the oven tray and bake for 10 minutes.
  10. Carefully remove from the oven and press the end of a wooden spoon into the dough to create dimples.
  11. Return the tray to the oven and bake for a further 45-50 minutes. Delicious served warm.

Equipment

23x32cm/9x13” Swiss roll tin, large baking tray and large mixing bowl

Temperature

220°C, Fan 200°C, 425°F, Gas 7

Cooking time

45-50 minutes
My sister is coeliac, and whilst this recipe is edible. It's not focaccia, the taste is not what it should be. But atleast you've given me a place to start to try and get a decent recipe.
By Raj
19 Mar 2020
Wow! I am so impressed with this recipe. My partner has recently released she cannot eat gluten, and has found the prospect pretty depressing. This recipe gave us hope that it is possible to have delicious gluten free bread. Can't wait to try more of these recipes. My only tip would be to eat within 24 hours, or freeze as it dried out quite quickly.
By Chiara Gardner
22 Jun 2019

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Ingredients

Change Quantities:
  • 1 FREEE White Bread Mix
  • 430ml tepid water
  • 4 tbsp olive oil
  • 1 tsp coarse salt flakes
  • 2 tsp rosemary, optional
  • oil, for tin

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